I used to often make quiches (that’s a countable noun, right?), but these days my pseudo obsession in Japanese couisine usually takes over. It was refreshing to know I can still cook my favorite old school dishes. My mother always made quiches growing up, but I like a firmer one then she does, so my recipe is a lot different than the one I grew up with.

I started this with a butter based dough recipe. They can be a little harder to work with than a shortening recipe, but I like the flavor better, and having a food processor definitely helps. I used this recipe for my crust. After my dough was rested and chilled, I rolled it out, put it in the dish, punched holes and pre-baked it. I like to use stones to keep the dough from bubbling up. I use a mixture of egg and sour cream for my base. About one cup of sour cream to four or five eggs. I honestly never measure any of the fillings or liquid, but you cant really go wrong. Inside the quiche went chopped broccoli, salami, and sharp cheddar cheese. I also don’t monitor the time for the quiche, I just set the oven to 350, check up on it after a 1/2 hour, and every 10 minutes after, waiting for the filling to puff up and be firm to the touch.

The other addition to this plate was a tomatillo salad with lemon honey vinaigrette. For the dressing I mixed lemon, salt, honey and oil. I never had used a tomatillo before, and was really surprised how amazing they were. It reminded me of a cross between a green apple and a tomatillo, and the tartness went really well with the dressing.

September 3rd, 2009 by John (Cho-Tabetai)